Pesto Pasta Salad Recipe

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Cook Time: 10 minutes

This pesto pasta salad recipe is bursting with vibrant flavors and fresh ingredients. It's the perfect dish for any occasion, easy to make, and absolutely delicious. Here's a step-by-step guide to creating this mouth-watering salad.

Ingredients

• 12 ounces fusilli or spiral pasta
• 2 cups cherry tomatoes, halved
• 2 cups packed arugula or spinach
• 1 cup homemade pesto (or store-bought)
• 1/2 cup fresh pearl mozzarella balls or cubed feta cheese
• 1/4 cup finely shredded Parmesan cheese
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice (or more to taste)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

Follow these simple steps to create your pesto pasta salad:

Step 1

Start by bringing a large pot of lightly salted water to a boil. Add the fusilli pasta and cook for about 12 minutes, stirring occasionally, until the pasta is tender but still firm to the bite. Make sure to reserve 1/2 cup of pasta water before draining.

Step 2

Rinse the cooked pasta under cold water to cool it down quickly and stop it from cooking further. This step will also help prevent the pasta from wilting the fresh ingredients when mixed.

Step 3

In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes, arugula (or spinach), mozzarella, Parmesan, mayonnaise, and lemon juice.

Step 4

Add the pesto to the bowl and stir everything together until well combined. If the pesto seems too thick, add some of the reserved pasta water to thin it out to your desired consistency.

Step 5

Season with salt and freshly ground black pepper to taste. Give it a final toss to ensure everything is evenly coated.

Step 6

Serve immediately, or cover and refrigerate for up to three days. The flavors will meld together as it sits, making it an excellent make-ahead dish.

Test Kitchen Tips

• If youre making your own pesto, feel free to experiment with different nuts or seeds in place of pine nuts, such as walnuts or pepitas.
• For a protein boost, consider adding cooked chicken or drained chickpeas to make this a hearty main course.
• To cool the pasta quickly, rinse it under cold water. This will prevent the pasta from continuing to cook and will keep the vegetables crisp.

Storage Tips

Store any leftover pesto pasta salad in an airtight in the refrigerator for up to three days. It's a perfect dish to make ahead, and the flavors only get better after sitting for a little while.

Nutrition Facts (per serving)

Calories	373
Total Fat	24g
Saturated Fat	6g
Cholesterol	16mg
Sodium	612mg
Total Carbohydrate	27g
Dietary Fiber	4g
Total Sugars	5g
Protein	13g
Vitamin C	13mg
Calcium	341mg
Iron	3mg
Potassium	677mg

The History of Pesto Pasta Salad

Pesto pasta salad is a modern twist on traditional Italian pasta dishes, combining the classic Ligurian pesto sauce with a chilled pasta salad format. Pesto itself originates from Genoa, a city in the Liguria region of Italy, and its name comes from the Italian word pestare, meaning to crush or to pound, referencing the traditional method of grinding basil, garlic, pine nuts, Parmesan, and olive oil in a mortar and pestle. While traditional pasta with pesto has been served warm for centuries, the adaptation into a cold salad is a more recent development, popularized in home kitchens and summer picnics for its convenience and refreshing flavor.

Regional Characteristics

Although pesto pasta salad is enjoyed globally, its roots are distinctly Italian. In Liguria, the dish emphasizes fresh, local ingredients, particularly fragrant Genovese basil. The salad version often incorporates seasonal vegetables like cherry tomatoes, arugula, or spinach, reflecting regional produce. Cheese selection also varies by area; while mozzarella is widely used, some regions may substitute local fresh cheeses or aged pecorino. Olive oil, the backbone of the dressing, is typically extra virgin and cold-pressed, highlighting the Mediterranean tradition of quality, minimally processed ingredients.

Differences from Similar Dishes

Pesto pasta salad differs from other pasta salads primarily in flavor profile and preparation. Unlike mayonnaise-heavy American pasta salads, pesto pasta salad balances herbaceous, nutty, and tangy notes with lighter dressings. Unlike caprese pasta or Mediterranean pasta salads that often rely on a combination of olive oil and vinegar, the dominant flavor in pesto pasta salad is the fresh basil and pine nut-based pesto. This gives it a more aromatic, vibrant, and slightly earthy taste that distinguishes it from simpler pasta salads or creamy Italian-style salads.

Where It Is Commonly Served

Pesto pasta salad is a versatile dish often served at picnics, barbecues, potlucks, or as a side for grilled meats and seafood. Its chilled preparation makes it ideal for warm-weather gatherings. In Italy, similar salads may appear in casual lunches or family meals, while internationally, it is frequently offered in cafs, deli counters, and lunch boxes for a convenient yet flavorful option. It can also serve as a light main course when paired with protein like grilled chicken or beans.

Interesting Facts

• Pesto was originally made using a mortar and pestle, and modern food processors are a relatively recent convenience.
• The combination of pesto and cold pasta creates a refreshing dish where flavors meld over time, often tasting better the next day.
• Substitutions for pine nuts in pesto include walnuts, almonds, or sunflower seeds, allowing regional variations worldwide.
• Arugula or spinach in pesto pasta salad adds a peppery or slightly sweet bite, enhancing the salads complexity compared to traditional warm pasta with pesto.
• Adding lemon juice to the salad not only brightens flavor but also helps preserve the vibrant green color of the basil, which can oxidize quickly.

FAQ about Pesto Pasta Salad Recipe

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